Measure the corn cereal squares into a large heat-proof mixing bowl.

Place the chocolate sandwich cookies in a food processor and pulse until they reach a fine crumb consistency.

In a medium microwave-safe bowl, combine the white chocolate chips and butter.

Microwave the white chocolate mixture in 30-second intervals, stirring between each, until completely smooth.

Pour the melted white chocolate over the cereal and use a silicone spatula to gently fold until every cereal piece is evenly coated.

In a large gallon-sized resealable plastic bag, combine the crushed cookies and the confectioners' sugar.

Transfer the coated cereal into the bag, seal tightly, and shake vigorously until the cereal is uniformly coated in the cookie-sugar mixture.

Spread the mixture out in a single layer on a parchment-lined baking sheet to set for approximately 15 minutes.